Ashley | Baker By Nature

Adjust an oven rack to the lower third position. Preheat the oven to 350 degrees (F). Spray a 9×5-inch metal baking pan with nonstick baking spray. Set aside until needed. 
In a large bowl whisk the flour, baking soda, baking powder, spices, and salt together until well combined. 
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy. Add in the brown sugar and the maple syrup and beat on medium speed until light and fluffy, about 3 minutes. 
Add in the eggs, one at a time, beating well after each addition. Beat in the maple extracts. 
In a medium-bowl, combine the sour cream, mashed bananas, and oil. Set aside.
With the mixer on low, add in the flour in the three additions, alternating with the banana mixture, beginning and ending with the flour, and being sure not to over mix. Using a rubber spatula, fold in the walnuts. 
Scrape the batter into the prepared baking pan. Top with a few extra walnuts and sprinkle with sparkling sugar, if desired (optional).
Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. 
Remove the bread from the oven and place on a wire rack to cool for at least 1 hour. Remove the bread from the pan and cool on the wire rack until you’re ready to slice and serve.